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Old-Fashioned Oatmeal Cookies (Aren't they all?)

I used to sell these cookies. Then I lost the recipe. Then I went looking on the web for the recipe, and I can tell it when I see it because the baking soda in water is a total outlier to cookie making, and I couldn't find it. After hours of searching I found it in a book on my shelf. I had it with me all along. In case I forget again, I thought I'd put it here. Because this is becoming my repository of favorite tried and true recipes, plus new ones I love.

This comes from the Wooden Spoon Dessert Bookby Marilyn M. Moore. It is by far the single most used baking book I own. If you see a copy pick it up.

Preheat oven to 350 degrees. Line cookie sheets with parchment.
In a stand mixer cream the shortening with with vanilla, sugars, salt and cinnamon. Scrape sides and mix until the sugar grains are barley visible. Add the eggs one at a time. Scrape in between. Stir in the baking soda and water mixture. Add the flour. Once it's incorporated add the oats. Lastly stir in the raisins. Scoop onto sheets, leave room for spreading. Bake 11-13 minutes.

This have a distinctive crunchy and chewy texture. Both in one cookie. They are terrific.

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.75 cup butter (12 tablespoons)
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2 cups flour
1 tablespoon cinnamon
1 teaspoon nutmeg or mace
.5 teaspoon salt
350 degree oven, 10 inch springform pan, sprayed and lined with parchment.
Simmer the carrots until tender, drain, cool and g…